Beef Checkoff Announces Veal Recipe Contest Winner

K. Staiger | February 4, 2020

The New York Beef Council (NYBC) partnered with the North American Meat Institute (NAMI) to host New York’s second annual Veal Virtual Farm Trip & Recipe Development Competition. Collegiate culinary schools from throughout the state were invited to participate.  

The competition took place in two stages. First students learned about veal production through a “virtual tour” of Provitello Farm in Elba, NY facilitated by NYBC. Students were walked through the stages of the veal lifecycle and saw examples firsthand of how veal raisers take care of the calves. Topics discussed during the tour included facility design, disease prevention, calf nutrition and health management. The new industry wide group housing standards and Veal Quality Assurance program were also discussed.     

The second phase of the competition took place at the students’ school kitchens. Teams of 2-4 students were challenged to work together to develop a consumer-friendly veal recipe using ground veal or veal cutlets. The recipe was to be designed to make four servings with a price point not exceeding $35.00. After developing and testing their recipe students were also asked to put together marketing material including photos of the completed dish and a “hands and pans” style video that could be used to teach a consumer how to complete the dish. Find the full recipe and other delicious recipes in the Recipe section of NYBC’s website,   

The winning dish was submitted by Monroe Community College. The recipe for their Veal Cutlet Caprese blew the judges away. On January 31st the winning team, which included hospitality management students Aimee Rock and Anthony Hudzinski and Chef Instructor Angela Douglas, were presented a plaque recognizing their accomplishment. Each winning student was also awarded a $500 scholarship.     

This competition plays an important role is providing future culinarians the opportunity to learn more about not only veal’s versatility in the kitchen, but where it comes from and how it is raised,” explained Katherine Staiger, NYBC director of producer communications & influencer outreach, “post surveys from the students revealed the students were surprised to learn how attentive veal farmers are in ensuring their calves are healthy and humanely raised.”     

For more information about the New York Beef Council visit Interested in learning more about veal production? Visit